Grand Recipes

Chef Guido de la Mora shares an interesting recipe this month that uses two ingredients that are very popular in the Yucatan kitchen, Castacán or Kastakán, which is fried crispy pork belly, and octopus. Order it in March at Flor de Canela, where it is served in a volcanic stone molcajete or mortar with pickled red onion.

Castacán and Octopus

Ingredients

• Cooked diced pork belly
• Cooked chopped octopus
• Tomato
• Onion
• Coriander
• Lime juice
• Soy sauce
• Orange juice
• Corn flour
• Flour
• Cooking oil

Preparation

Mix equal amounts of flour and corn flour. Coat the chilled octopus. Heat oil in a pan until it reaches frying temperature. Add the octopus and fry until crisp. Mix with the pork belly. Make a pico de gallo salsa with the tomato, onion and coriander and season with soy sauce, citrus juices, and salt. Serve with tortillas or corn chips.